These Instant Pot meatballs are so easy and quick to make–no stove or oven required–and are the ideal paleo & Whole30 comfort food.

How was your Thanksgiving?? Mine was pretty good. I made an apple galette first thing in the morning and we left for Atlanta around 11 to go to a big family Thanksgiving at Ben’s cousin’s house. Amazingly enough, traffic from Chattanooga to the ATL was very light, and we made it in under two hours. I managed to eat only a relatively appropriate amount of dessert and even brought some galette back home, which made a perfect Black Friday breakfast.

These paleo Swedish meatballs are just as satisfying as the original but without any gluten or lactose. They’re perfect with zoodles, cauliflower rice, or mashed potatoes.

I’m very excited about today’s post because not only am I sharing one of my favorite recipes from my cookbook Paleo Planet, but I’m also teaming up with my friends at ButcherBox to get you some amazing grass-fed meat for free! If you sign up for your first box between now and this Friday, you can get two pounds of grass-fed ground beef for free plus $10 off your box.

If you’ve been reading my site for a while, you’ve probably heard me mention ButcherBox before–you can see all my posts featuring their meat right here. ButcherBox is a meat subscription service that sends boxes of the absolute best grass-fed beef, heritage pork, and organic chicken right to your door, conveniently frozen in individual portions for easy defrosting. I have loved every single recipe I’ve made with their meat! It’s perfect if you have a hard time finding quality meat in your neighborhood supermarket or just don’t want to have to shop often. They also send you recipe cards with information about each cut and an idea of what to make with it. Each month’s box includes a variety of cuts, but always includes some of their grass-fed ground beef, which is a staple at my house. If I’ve convinced you that you need ButcherBox in your life, here’s the sign-up page.

In case you’re just here for the paleo Swedish meatballs, let’s talk about those! They’re great for comfort-food dinners as we make it through the last few weeks of winter. A blend of beef and pork makes the meatballs super tender, and a dash of nutmeg and allspice give them that distinctive Swedish meatball flavor. The sauce is creamy thanks to cashews and a bit sweet thanks to no-sugar-added black currant jam. Instead of the traditional egg noodles, try these paleo Swedish meatballs over zucchini noodles, cauliflower rice, or mashed potatoes.

These caramelized pork meatball “vermicelli” bowls are made with paleo-friendly caramel and spaghetti squash instead of noodles.

My favorite thing to order at our local Vietnamese restaurant is bún chả, a bowl of vermicelli topped with pickled vegetables, peanuts, and grilled sliced pork or pork meatballs, served with a generous bowl of nước chấm (sweet fish sauce) on the side. This caramelized pork meatball “vermicelli” bowl is a paleo version that hits all the right notes without refined sugar, legumes, or actual vermicelli–the noodles are spaghetti squash instead! I’m not always a fan of swapping spaghetti squash for regular noodles, but it really works in this dish. There are so many flavors and textures intermingling that the squash flies almost completely under the radar.

The star of this bowl is the caramelized pork meatballs, which are by far the best meatballs I’ve ever made. Last time I attempted Vietnamese pork it was delicious, but nowhere near as good as what I’ve had in restaurants. I wasn’t sure how to get that unique flavor–the one that’s at once almost too sweet and almost too savory, but actually just perfect. Then, while doing a little online research, I came across this recipe from Saveur, which involved a very surprising step.

I never would have tried the technique advised in the recipe if it hadn’t come from such a trusted source, because it sounds totally ridiculous. Luckily enough for me and you, though, I did try it, and it was just the ticket. Buckle your seat belts, folks, because we are going to MAKE CARAMEL and put it in the meatballs.

I’ve always been more of a baker than a cook, but I’m working hard to change that, especially since starting my Whole30. It’s exciting to try lots of different meats in lots of different forms. Yesterday I made pork belly (you can see the before & after pics on Instagram–it was good, but not quite good enough to share with you!). Today I used ground chicken to make meatballs. I am so happy with the way this dish turned out–it’s one of the best savory recipes I’ve made! The meatballs are moist and rich, and the sauce provides the perfect level of tart tomato and roasted garlic flavor.